INGREDIENTS PER 6 PORTS
Main
egg yolks 3 pcs.
70% dark chocolate 150 г
3.2% milk 263 ml
cream 33-35% 188 ml
sugar 75 г
dark chocolate 50 г
# STEP 1/10
This amount of products is calculated for an ice cream maker with a 500 ml bowl and a yield of ready ice cream of about 500 - 600 g. Prepare in advance the ice cream maker (freeze the bowl according to the instructions) and the containers for freezing the ready ice cream.
# STEP 2/10
Ingredients
3,2% milk 263 ml
33-35% cream 188 ml
Combine the milk and cream in a saucepan and bring the mixture to a boil. Meanwhile finely chop 150g of chocolate.
# STEP 3/10
Ingredients
70% dark chocolate 150 г
Bring the milk mixture to the boil, add the chocolate and stir with a whisk until you get homogeneous "chocolate milk".
# STEP 4/10
Ingredients
egg yolks 3 pcs.
sugar 75 г
At this time, combine the egg yolks with sugar and whisk until a fluffy white mass. While beating, reduce the speed of the mixer to minimum and pour our "chocolate milk" in a thin stream into the beating yolks.
# STEP 5/10
Return the mixture to the saucepan, stirring constantly with a whisk to bring the mixture to 84° C over low heat. I suggest using a cooking thermometer. If you don't have one, you may cook the cream (and this is a classic English cream), but here there is a risk that you overcook the mixture and the yolks will curdle. If done correctly, you get a homogeneous, slightly thick chocolate cream. Leave it to cool first at room temperature, then in the fridge for 3 to 5 hours. I always leave it overnight.
# STEP 6/10
Get the freezer out and turn it on, prepare a container for freezing.
# STEP 7/10
Ingredients
Dark bitter chocolate 50 г
Finely chop 50g of chocolate and add to the cold chocolate mixture, stir with a whisk.
# STEP 8/10
Next, proceed according to the instructions for your ice cream maker. I just transfer the cream to the bowl, stirring the whole time. In 10 to 15 minutes the mixture will be very thick.
# STEP 9/10
Turn off appliance, transfer mixture to freezer and place in refrigerator for at least 8 - 10 hours.
# STEP 10/10
Before serving, keep container with ice cream at room temperature for 10 - 15 minutes, you can form balls and help yourself.
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